Buttery Cornbread

2/3 cup butter, softened

1 cup sugar (I used 2/3 cup and it was plenty)

3 eggs

1 2/3 cups 2 percent milk

2 1/3 cups all-purpose flour

1 cup cornmeal

4 1/2 tsps. baking powder

1 tsp. salt


Preheat oven to 400 degrees. In a large bowl, cream butter and sugar until light and fluffy. Combine eggs and milk. Combine flour, cornmeal, baking power and salt; add to creamed mixture alternately with egg mixture.

Pour into a greased 13 x 9 inch baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares. serve warm. Yield: 15 servings.

Note: I used a square 8 x 8 inch baking pan and baked it for 40-45 minutes.